Blueberry Mascarpone Tart: First Recipe I am excited to share this; I love Chip and Joanna Gaines’ show, I am sure I will love their magazine, The Magnolia Journal. (link listed below)



  • 1 1/2 cups all-purpose flour
  • 1/2 cup powered sugar
  • 1 tsp. lemon zest
  • 1tsp. orange zest
  • 1/2 tsp. salt
  • 1 1/2 sticks (3/4 cup) butter, cut into 1-inch peices
  • 1/2 cup heavy cream
  • 6 Tbsp. powered sugar
  • 1/2 cup mascarpone cheese (texture of cream cheese)
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • 3 cups fresh bluberries

For Crust: In a food processor combine flour, 1/2 cup powdered sugar, 1 tsp. lemon zest, orange zest, and salt. Pulse to combine. Add butter. Process just until mixture comes together and forms a ball. Press dough into an 8×11 -inch rectangular tart pan with removable bottom; press dough all the way up edges of tart pan. Chill 20 minutes. Preheat oven to 350 F. Bake tart shell 18 to 20 minutes or until golden brown. Cool on wire rack.

For Filling: In a bowl beat cream and the 6 Tbsp. powdered sugar with a mixer on medium until soft peaks form (tips curl). Add mascarpone cheese, 1 tsp. lemon zest, and lemon juice. Beat until combined. Pour filling  into cooled tart shells. Top with blueberries. Chill up to 24 hours. Remove tart from pan and cut into peices. Enjoy!


  • make 10 servings
  • Prep: 25 min.
  • Chill: 20 min.
  • Bake: 18 min.

Heres the link to the Magnolia Jounral magazine,



4 Comments Add yours

  1. There may be blueberry mascarpone tarts in my near future 😋😋😋


    1. I know right! They sound really good

      Liked by 1 person

  2. This looks delicious. I love blueberries in my deserts and they make the dessert so much better in my opinion.


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